Conservas Emilia Anchoa are caught in the cold waters of the Bay of Biscay. Compared to their Mediterranean cousins, these are a fatter fish with a more delicate flavour and buttery texture.

Naturally fermented using nothing but salt and water, the anchovies are then tinned with olive oil. Due to the nature of the product, they must be keep cold (which unfortunately means we can’t post them to you) and have a shorter shelf life than most tinned anchovies.

These Anchoa are truly an artisan product, sitting somewhere between fully preserved and fresh fish. Most importantly, they’re incredibly delicious, as proven by the number of awards that Conservas Emilia has picked up at the Anchovy Festival.

About Conservas Emilia

Salvador Says

Despite the scandalous rumours, goats do not eat tin cans. We do, however, quite like what’s in them, particularly if that’s anchovies.